Cheesy Blintzes Recipe

Blintzes are crepe pancakes filled with creamy cheese. These are then pan-fried crisp and served with a berry compote.

Fresh fruits taste great with these  Blintzes recipes.

Served at Shavuot these crepe-like pancakes from the traditional Jewish cuisine are easy to make and are delicious. Serve them for breakfast, brunch, or even dessert! You can customise them for your family.

Want to try more breakfast recipes? Try my Syrniki recipe, Eggless Ragi Pancakes Recipe, Eggless Pumpkin Bread Recipe, Idli(Steamed Rice Cakes) and Teezan- Finger Millet Porridge Recipe!

Contents

• Cheesy Blintzes Recipe and me
• Why MSK Cheesy Blintzes Recipe
• What are Blintzes?
• How to make Cheesy Blintzes Recipe
• For Your Questions
• Some desserts we love
• Recipe card
• Pin for later

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Why MSK Cheesy Blintzes Recipe

Make these Cheesy Blintzes Recipe as they are

• Delicious
• Festive
• Easy to make
• Serves as a breakfast, snack, dessert
• Can be made-ahead
• Can be doubled or halved as needed

What are Blintzes?

A blintz is a thin pancake and is also called blin (pl. blini), blintchik (pl. blintchiki) or blintz. 

Blintzes are usually made without a leavening agent and are thin pancakes. Blini are typically thicker and use a leavening agent. Though the blini are pan-fried the cooking of blini is still referred to as baking in Russian.

Blintzes are a part of  Jewish holidays such as Chanukah cuisine and Shavuot. These blintzes are stuffed with a cheese filling and then fried in oil.

The filling range from chocolate, mushrooms, meat, rice mashed potatoes, and cheese.

How to make Cheesy Blintzes Recipe

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

For the Pancakes:

• Milk 
• All-purpose flour
• Sugar
• Salt 
• Eggs 
• Vanilla essence
• Butter

For the Cheese filling:

• Ricotta cheese
• Cream cheese
• Sugar 
• Egg yolk
• Lemon juice
• Vanilla essence
• Salt

For frying :

• Butter
• Oil

Topping Ideas:

• Strawberry sauce 
• Strawberries 

Method:

For the strawberry sauce

• Cook the strawberries and sugar with ⅓ cup water and cook on medium until it boils.
• Add cornstarch slurry and cook till it becomes thick and syrupy. 
• Remove from heat and add vanilla essence. 

For the Cheese filling:

• Mix all ingredients filling in a bowl and keep this bowl in the fridge till needed.

For the batter:

• In the blender blend milk, flour, sugar, eggs, butter, vanilla and salt and blend until smooth.  You can blend with a fork too but the batter must be lump-free.
• First, cook the pancakes in a pan over low to medium heat.
• Make a thin crepe by swirling the batter in the pan till the batter is thin. These pancakes will become thick and fluffy due to the baking powder.  
• Cook on both sides I avoid the pancakes from browning at this stage. Once done transfer to a tea towel.  Let them cool before transferring them to a plate.
  • The reason being the hot blintz may stick to one another. If you need to stack them when hot separate them with butter paper or parchment paper

To Assemble Blintzes:

• On the flat pancake add a tablespoon of the chilled filling a little 1 inch above the bottom. 
• The edges or sides fold them and bring them to the centre. Roll up like a burrito. Repeat with remaining blintzes. These pancakes you can freeze. 

But let us now fry them up today.  

• Add 2 tablespoon butter and ¼ cup oil to a pan.
• Once hot add a few blintzes to the oil.  Take care to place the seam side down.
• Your pancake will cook up and turn golden brown in 1-2 minutes. Flip and cook the other side till golden brown.
• Serve warm with toppings.

Substitutes:

• Substitute the ricotta cheese and cream cheese with cottage cheese or paneer.
• I added the egg yolk this time to the cheese filling but you can avoid it.
• These pancakes will become thick and fluffy. If you want thinner pancakes use an egg in place of baking powder like I have used to make my Alle Balle Recipe.

Variations:

• These blintzes taste pretty good without the filling too. Again we love them both with topping and without. Try it. 
• Try adding this potato filling for that peel and dice potatoes. Stir fry onions, garlic, onions, salt and chillies (this is my addition the original used only onions, salt, pepper and a little olive oil (link)). Fill blintzes with this potato mixture and pan-fry according to the recipe.
• Similarly, I will use next time mushrooms, a combo of cauliflower, carrots and beans to fill and then fry my blintz.
• You can also try making this Syrniki Recipe for a change.

Equipment:

You will need

• Mixing Bowls
• Blender 
• Skillet 
• Frypan 
• Turner

How to serve:

• Serve warm with the fruit compote, and/or whipped cream.

How to store:

• You can make ahead these delicious blintzes.  Fill and roll the blintzes transfer to a cookie sheet and freeze for one hour. Transfer them to a freezer bag or air-tight container for up to 2 months and leave them in the freezer. Remove from the freezer and store in the fridge overnight. Pan fry and serve.
• Make your berry sauce ahead too. I make and store some in the freezer for about a month.

For Your Questions

Protips:

• My pancakes were thick and fluffy due to the baking powder. For thin pancakes use an egg.
• Make the berry topping in advance.
• Cool the pancakes fully before you start adding the stuffing.
• Make the blintzes in advance and freeze them. When you need them fry them up.
• Use a mixture of oil and butter to fry the blintzes. Add 2 tablespoon butter to the ¼ cup measure. Top it up with oil.
• Remember to fry first with the flap down.
• Do not crowd the pan.

Frequently Asked Questions:

• What is the difference between Blintzes and Crepes?

  

  The difference between  Blintzes and Crepes is that 
  1. Crepes can be served plain, without filings. 
  2. Blintzes are pan-fried after filling.

Some desserts we love

Summary:

A delicious treat that can be served as breakfast or dessert. Serve as a side dish that looks and tastes festive. In Jewish cuisine, Cheesy Blintz is a part of the breaking fast on Yom Kippur.

Recipe card

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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